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Garlic Soup With Lentils

Western.Chefs's picture
  Olive oil 2 Tablespoon
  Chopped garlic 1 Cup (16 tbs)
  Chopped shallots 1⁄4 Cup (4 tbs)
  Carrots 2 Medium, finely chopped
  All purpose flour 1⁄2 Cup (8 tbs)
  Red wine 2 Cup (32 tbs) (Cote Du Rhone)
  Stock 1 Gallon (Lamb For Best Flavor)
  Bay leaves 2
  Tarragon sprig 1 , chopped
  Thyme sprig 1 , chopped
  Rosemary sprig 1 , chopped
  Lentils 1 1⁄2 Cup (24 tbs) (Cleaned And Picked Over)
  Salt To Taste
  Pepper To Taste

In a large stock pot heat the olive oil over medium heat and saute the garlic, shallots, and carrots until tender but not brown.
Add the flour and mix well.
Add the red wine and stir to incorporate.
Add the lamb stock, bay leaves, herbs, and lentils.
Bring the mixture to a boil.
Simmer until reduced by 1/4 and the lentils are tender.
Season with salt and pepper to taste.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2881 Calories from Fat 586

% Daily Value*

Total Fat 66 g101.2%

Saturated Fat 12.7 g63.4%

Trans Fat 0 g

Cholesterol 37.9 mg12.6%

Sodium 6434.5 mg268.1%

Total Carbohydrates 303 g100.9%

Dietary Fiber 97.2 g388.9%

Sugars 13.3 g

Protein 178 g356.9%

Vitamin A 427.8% Vitamin C 128.6%

Calcium 64.6% Iron 166.9%

*Based on a 2000 Calorie diet

Garlic Soup With Lentils Recipe